On July 20th US potatoes were featured at a reception held at the New World Hotel in Ho Chi Minh City.
At the reception US potatoes were introduced to Vietnamese chefs and were featured in local cuisine applications.
During the reception Chef Ken Huang, who has won the world-class culinary prize “CORDONS BLEUS DE FRANCE”, and is the 41st Chef de Cordon Bleus in Asia, demonstrated two recipes using US fresh potatoes.Over 200 importers and chefs from family dining restaurants and hotels attended this very popular event.
During his cooking demonstration, Chef Huang shared his experience and tips for using US potatoes in the kitchen.
The chef captivated the audience when he cooked simple Vietnamese dishes using US fresh potatoes as a new ingredient to create a revitalized look and taste to common meals.
The first shipment of US table-stock potatoes was also featured at the 1st annual World Food Festival held in Vung Tau, Vietnam, July 21-25, 2010.Focusing on food and culture, the festival gave visitors the opportunity to enjoy and sample food, drinks and products from around the world.
During the event six US varieties, including russet, purple, red, yellow flesh, fingerling and white potatoes, were featured at the USPB booth.
Dishes with US potatoes were given to visitors to taste. Not only did the Food Festival attract a large number of local people, but according to the media, it was attended by 1,000,000 visitors from 31 countries.
